BeerSmith™ Recipe Cloud

Taste Notes

v1 very tasty IPA. Maybe a touch thin, would replace the corn sugar with malt, and maybe up the percentage of MO, and mash a little higher, maybe 152.Very sessionable for 70+ IBU. first batch added 3/8 oz marijuana in boil, and 3/8 as a dry hop wih 2-3 days left to go in dry hop. Maybe a touch of MJ flavor in the aftertaste. maybe add some oats? replace the sugar with munich. maybe try wyeast 1318. v2, really really great beer. 12 psi brought out a really really nice body in the beer, but it was still nice and dry, really crisp, clensing....really nice. almost tempted to kick up the IBU maybe like 5 or so, but otherwise pretty much perfectly balanced. . a head that wouldn't quit.

Notes

10/23: added 4.6 g gypsum, 1.7 g epsom, 0.9 salt, 1.4 cacl2, 2.9 mL lactic acid to mash 3.4 g gypsum, 1.3 g epsom, 0.6 salt 1.1 cacl2 to sparge Ca Mg Na SO4 Cl HCO3 67 8 16 149 56 -93 mash temp was maybe a degree low or so.mash pH = 5.25, estimated at 5.2. night before brewing, pitched 2 vials of yeast (date-9/17) into about a litre of starter wort. Didn't look like yeast did much, but hard to say. should have had about 360 bn cells. added 0 min hops, steeped for 5 min, chilled to 160, steeped another 15, then added -20 hops, steeped another 15 miinutes then began chill. chilled to 64, then pitched yeast. aerated about 90 seconds. was in bucket with water, not fridge. after about 15 hours, was up to abotu 66, so added frozen water to bring it down to about 63. after about 36 hours, was up to 67, added ice to bring down to 65ish. went to 63, then let rise up to 66. held for 2 days, then brought upstairs on day 5. temp got up to 70, gravity was down to 1.013 by day 5. dry hopped on day 5, left in for 7 days. Crash cooled for 2 days prior to kegging. kegged on 11/7. tapped on 11/21 8/28/16 made 2L starter, should be pitching about 375 billion cells, 1 million cells/mL. starter sat in fridge for about 8 days after I made it. decanted and put on stir plate when the chiller went on. used same water additions as above. mashed in high, about 153. decided to let it ride. mash pH - 5.36. ran off an extra .2 gallons or so, not on purpose. mashed for 75 minutes. steeped knockout hops for 5 minutes, then chilled to 160 and steeped another 15. added whirlpool hops and steeped another 15. wort was down to about 140 when the whirlpool hops were added, and at about 120 after the hop bag was removed from the wort. first time using supermoss, there was a ton of sludge at the bottom of the kettle. chilled to 69, then aerated for 90 seconds and pitched decanted starter. set in fridge at 68. beer smelled great. added corn sugar half way into boil. held fermentation at 64 for the first 48 hours, then increased by about a half degree F per 12 hours, up to 66 by day 5. gravity was at 1.022 after day 5, then increased to 67 degrees. dry hopped on day 10, gravity still at 1.010, increased temp to 70. dry hopped for 7 days, then kegged on 9/13. did not cold crash before dry hopping, the aroma was a bit less than normal for that much dry hopping. 12 psi was really nice maybe try some amarillo in the dry hop next time.